I’ve only had the ingredients for some squash soup for about…oh, 2 months now and I’m finally getting to it!

Now I’m kind of regretting waiting so long – it is the quintessential Fall Soup and for very good reasons – nothing says Fall better in my opinion than squash. I know there are many versions out there that are on the sweeter side, but I wanted mine a little more savory so I skipped the apples and cinnamon and traded them for garlic and cayenne pepper. (I’m not going to lie, I did think about a little sriracha but I thought that could be an optional topping 😉 ) The crab adds an extra special touch to this soup. And is so worth it.

Recipe

2 Acorn squash, baked and mashed

1 Tbsp olive oil

1 white onion, minced

4 cloves garlic, minced

4 cups broth (chicken or veggie)

1/2 cup half & half

8 oz crab

Spices: herbamare, coriander, cayenne, parsley, salt & pepper

Saute minced onion and garlic in olive oil until translucent. Add in squash, broth and spices and stir to combine. Bring to a boil, reduce heat and simmer for about 10-15 minutes. Stir in 1/2 cup half & half.

Carefully transfer the hot soup to a large bowl and puree in batches. Note to self: get a hand held immersion blender asap so this disaster doesn’t happen in your kitchen again. Ok, it wasn’t THAT bad, but it could have been easier! We also added about 1/2 of the crab to pureed mix. Stir in remaining crab, heat on low and eat! A crusty piece of bread and crisp green salad would be perfect companions to this soup!

I’m making acorn squash soup today, as well. Actually roasted the squash yesterday, but ran out of time. I’m going to mix with coconut milk, lemongrass, other herbs, fish sauce, chili paste, blend it and then throw in some wild rice. Yum yum!